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Cucumber Catsup
From Scientific cooking with scientific methods, 1911
Serves 16
Pickles and catsup all want to be kept in a cool, dry place, or they are apt to mould.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
36Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories36 kcal
Protein1.4 g
Carbohydrates6.6 g
Total Fat0.4 g
Sodium3.4 mg
Potassium382 mg
Calcium37 mg
Iron0 mg
Magnesium23 mg
Phosphorus52 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin K54 mcg
Water216 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 161. The excerpt below is the record exactly as published.
Cucumber Catsup. Use cucumbers suitable for table use — those with small seeds. Grate them, salt lightly, and place in a bag to drain overnight; in the morning season to taste with salt, pepper, a little cayenne and vinegar
Cook this with the app: pantry check, scaling, and the assistant.